This might be (in my opinion) the best salad recipe I know. This salad is a meal in itself. It’s the kind of salad that you’d serve at a baby shower or a bridal shower, and everyone will be asking for the recipe. It’s a family favorite. Doesn’t it look so good?!
The recipe is at the bottom, but I thought I’d give you a little of the HOW TO in pictures, with a bit of commentary.
Here are the main ingredients lined up, minus the chicken…the rotisserie chicken if you wish.
I make two batches of the dressing:
1. for marinating the chicken & pasta in overnight
2. for tossing the salad with right before serving
Round Two of the Dressing:
Asian Chicken Pasta Salad
1 box bowtie (farfalle) pasta
4 chicken breasts cooked & shredded or all the breast meat of one rotisserie chicken
1/4 Cup green onions (sliced & diced into oblivion)
1/2 pack sliced almonds – toasted
1 bag spinach (stems removed)
1 sm. bag peapods
1 can Mandarin Oranges (drained)
The Dressing (double this into two batches)
1/4 Cup Sesame seeds (toasted)
1/3 Cup Soy Sauce
1/3 Cup Red Wind Vinegar
1/3 Cup Veg. Oil *or Sesame Oil is great here too
2 TBS. Sugar
1/2 tsp. S & P
Marinate chicken & pasta in the dressing in the fridge overnight.
* It’s helpful to under cook the pasta a bit. Al dente would be perfect.
Toss altogether right before serving with round two of the dressing.
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